Tonkatsu

Summary

Ingredients

• 4 minute steak (s) from pork
• 200 g white cabbae
• 10 tablespoon panko (Japanese white breadcrumbs)
• 2 tablespoon flour
• 1 egg (s)
• salt and pepper
• Sauce, Japanese (Sosu, similar to Worcestershire sauce)
• Oil for deep-frying

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Instructions

1. Cut the cabbage into fine strips and distribute on two plates.
2. Cut off the fat from the minute steaks. Pepper and salt lightly. Dust lightly with the flour. Whisk the egg well in a bowl. Put the panko on a flat plate.
3. Heat the oil in a saucepan or deep fryer to 180 ° C. To test whether the oil has reached the right temperature, drop a piece of panko into the oil. If it rises immediately, the oil is at the right temperature.
4. First dip the minute steaks one after the other in the whisked egg and then place them on the plate with the panko. Place the surrounding panko on the steak and press lightly. Then turn the steak and lightly press the panko again. Fry the steaks one after the other in the hot fat for about 3 minutes on each side. Then drain on kitchen paper.
5. Cut the four tonkatsu into bite-sized pieces. Arrange two on each of the plates with the cabbage. Spread the sosu on top and serve.
6. You can get Sosu ready-made in the Asian store. It is often declared there as Tonkatsu or Okonomiyaki sauce. A 300 ml bottle costs around € 2.50 (in 2008).

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